Stuffed Artichokes - Rosemary "Bootsie" Poirrier's Recipe as made by Babette (Poirrier) McIlroy
3-4 artichokes
15 oz Italian bread crumbs
2-4 cups parmesan cheese
1 bulb garlic (chopped)
1 cup olive oil
2-4 cups artichoke water
Boil artichokes 20 minutes. Save water.
Mix olive oil, bread crumbs, garlic, mashed stems, and saved water.
Stuff artichokes & steam 30-40 minutes.
Hints for the novice:
1) Cut the tips of each leaf with kitchen scisors
2) To keep artichoke cut tips from turning brown rub with lemon juice
3) Do not eat the fuzzy (choke) part of the artichoke - can remove before or after stuffing
4) Do not throw away the base (heart) of the artichoke, give it to someone who treasures it
Babette and sons Landon & Rylan
